I was going with the Crystal for color and extra mouthfeel but it seems I should go dryer to boost the hop characteristics. You think substituting Vienna in place of the Crystal is a good option? I have seen some Pale Recipes that go this route...And that would keep the Cara down to about 5% >>> Maybe sub something else in instead of Vienna or just do away with that second malt addition altogether... Because the aim here is to get a good highlight of the Belma hop. Thanks for the insight.

Mash higher if you want more mouthfeel. Change the grain ratio to make up for the higher mash temp.

Try 152-153, knock the crystal down, maybe toss in a bit of munich if you want some color and body to go along with not making it ultra sweet.

I just got a pound in with my centennial order. I am planning on doing a simple extract pale ale of about 30 inus to test them. I'm debating going straight belma or combining with other hops. Those who have used them so far what are your suggestions? I have the following hops on hand